1 c. sliced onions
1 c. chopped celery
1 T. olive oil
1 T. water
1 t. salt
1/2 c. sliced red bell pepper
1/2 c. sliced green bell pepper
2 c. fresh mung bean sprouts
1 c. sliced fresh mushrooms
2 T. soy sauce
3/4 c. slivered toasted almonds
In a covered pan heat oil to sauté onions and celery; add water and salt and sauté until crispy translucent. Add bell peppers, mung bean sprouts, and mushrooms. Cover and steam on low heat until tender. Add soy sauce. Serve on mound of steamed brown rice. Cover with toasted almonds. Serves 8.
Calories per serving: 117; protein: 4 grams; carbohydrate: 7 grams; fat: 9 grams; cholesterol: 0.0 milligrams.
Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., serves on the faculty of the Department of Nutrition and Dietetics, School of Allied Health Professions, Loma Linda University, Loma Linda, California. Myrna Guizar became a registered dietitian at Loma Linda University, where she was a student of Georgia's. Myrna teaches nutrition in the WIC program of Riverside County Public Health Department, Riverside, California.